Sticky Toffee Pudding Crisis! | MasterChef UK Celebrity | S12 E09

Watch as eight celebrity chefs face their toughest challenge yet in the MasterChef UK Celebrity semi-finals! Cooking for 120 RNLI heroes, our chefs tackle pork chops, seafood curry, vegetarian pies, and sticky toffee pudding. Who will rise to the occasion, and who will sink under the pressure? Tune in for all the action, surprises, and delicious dishes!

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MasterChef UK Celebrity delivers a sizzling culinary spectacle as renowned celebrities step out of their comfort zones to compete in the high-pressure kitchen. Watch as these famous faces showcase their cooking prowess, face demanding challenges, and vie for the prestigious title of Celebrity MasterChef. With tantalising dishes, surprising twists, and the ever-watchful eyes of seasoned judges, this celebrity edition promises a delectable blend of drama and skill. Join the star-studded cast as they embark on a gastronomic journey, proving that even outside the limelight, their culinary talents shine bright. Who will triumph and claim the coveted culinary crown?

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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.

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it’s the celebrity Master Chef semifinals and the best eight cooks are left it feels absolutely amazing to be in the last eight it’s ail you’re climbing up and the air is Getting Thinner they will face their toughest challenges yet little daisy flower now it’s sink or swim as two celebrities will be going home guys the sticky tough is burnt what oh their expectations look so [Music] high the impostor syndrome is kicking and I’m starting to feel completely out of my depth I’ve thrown myself into this hot L and sinker so Fel it’s a big challenge oh my lord it’s early morning and the eight celebrities are Darkside in pool welcome to the celebrity Master Chef semifinal and of course welcome to the headquarters of the royal National Lifeboat institution since it was formed in 1824 the rnli have saved over 140,000 lives wow and 95% of the people that work for the rnli are volunteers wow you you have the great honor of preparing and serving lunch to 120 of these Heroes today is a huge event and it’s also a team event Dev Kate Becky and Brian you are the red team HRI or lesie and Angelica you are The Blue Team lunch is at 1:00 it’s your semi-final off you go [Music] I want to be as honest as possible and say I’m massively out of my depth we’re cooking for people who do a really important job is really really daunting and overwhelming there’s so much to it look at this glorious table look at that wow it’s fantastic each team will have 3 hours to prepare lunch which must include a meat fish and vegetarian dish and a pudding each one of our teams have got a huge amount of responsibility what’s important is who can get it done well and on time the red team’s ingredients include Whole pork loin chero crab smoked hadock tiger prawns rice potatoes and apples what we thinking meat wise we got the pork we need something to give it something cuz pork can be quite Bland yeah Dev what you thinking I love I’m a little overwhelmed to be honest uh yeah me too that’s a pepper right they got that right could do an orange and pineapple like tart tatan oo the blue team’s ingredients include lemon so Brown shrimp chicken parsnips rhubarb sire and Brios that’s a lot of chicken that’s a lot of chicken I think we should do the chicken yeah what’s carbohydrate have we got potatoes sweet sweet oh there you go thank you the fish look good but just have to know how to to make the filet that’s another thing they have to learn got to think of a good vegetarian because got eggs we’ve got cheese we could do a kind of frittata who’s the leader who’s the boss seems like Becky Becky Becky’s the Becky’s very cool Under Pressure so we’re going to do a seafood Curry and we’re going to serve that with some rice the pork we’re going to put it into chops put it in the oven cook it slow with loads of apples and sage and white wine what about vegetarian where are with the vegetarian I was going to make a spanic coper kind of version so like a greens pie there’s no spinach there but I was going to use the leaks so some filo pastry and ricotta dessert should we go have a little look and see what we can find stop I’m not a fan of bread and but pudding that’s my thing so what would you order I would order a sticky toffee pudding that’s got way more in it or something fruit that’s Tangy like your lemons and want to see the sticky toffee pudding so for the vegetarians hello hello John hello right meat fish vegetarian dessert meat’s pretty simple by the looks of it yes what are you doing we were thinking of doing chicken breast stuffed with a filling maybe right so you decide on that that’s good fish what have you decide on nothing we’ve been talking for like right 3 hours vegetarian uh yeah lot of VG about that right so good we’re done that dessert yeah got to dessert y I think we’re kind of faffing a bit but I think that’s inevitable at the beginning cuz there’s lots of ideas but yeah we’ll we’ll kind of we’ll get there what a challenge feeding the guys and girls of the rnli I want this to be an amazing occasion organization and communication today are absolutely key regardless of how fast you can chop you’re going to have to work together as a team with their menu decided the red team gets straight to work team leader Becky has put Brian in charge of portioning the pork loin into chops in between the ribs to cut one portion off she’s good is she okay the red team pork chops cooked with onions sage and apples Insider lovely idea right chopping as I go just cut it there cut it there cut it there and there you go at the back of the tent DJ Dev focuses on creating a cumin paprika and chili spice mix for the seafood Curry be careful don’t use very much full of chili yeah this is my spice blend that’s in danger right now of suffocating everybody that’s going to scan really well in my Curry je is getting on with this Curry which I think is a great idea a seafood Curry prawns smoked hack could be absolutely delicious it’s quite a delicate process from the way it’s burning my eyeballs out of my skull I might have already put too much in I’m helping Dev with the seafood Curry by getting all the lovely crab meat out the dark meat and the light [Music] meat Kate yes my love once you do this are you are you on the vegetarian yeah and what is the vegetarian tering is a spanic oper so it’s green spinach feta cheese and pine nut pie good you got everything you need I think so we haven’t got any spinach but we’re going to do it with leaks you’re going to do a Greek spinach dish with no spinach we’ll just not call it that we’ll call it a green pie or you can’t find any spinach I haven’t found it yet that doesn’t mean it’s not there all right all right I like [Music] it fruit and veg Get Your Spinach oh that’s not that’s charred isn’t it no that’s spinach with a big with a big stalk how much but do you need how much sugar do you need across the kitchen team leader Becky has decided to make a dessert of sticky toffee pudding just times in my recipe that I use at home so I’m trying to tell myself it’ll be okay the red team made decisions fast which meant they get cooking fast and that’s really good because they’re going to need every single minute possible over in the blue tent tennis star HRI has started work on prepping the 20 chickens for roasting we have L chicken here we have to do it have to be ready we’re going to put some olive oil with some chots and stuff so which will be very [Music] flavor oh yeah help about we put some of these in with 20 minutes gone the rest of the team still haven’t decided on a menu I’m happy to do a bread and butter I don’t know do rhar batons they’re ever so easy to do they can plop on the top to make it look nice I love the way you said plop plop if you don’t start cooking really soon you’re around of time [Music] okay H is very happy with a knife and an animal who’s boss does somebody have to be yes you can’t have a team without a captain okay we’ll pretend I’m boss good vegetables you want to do the potato G The Blue Team took a really long time to decide finally they’ve settled down to accompany the roast chicken Leslie and or are making potato doofen War actually if we get a bit lower we’ll get more in the bin won’t we there’s a thought so now we’re kneeling in homage to the potato the potato we could do with cake couldn’t we here we should do a little bit of a prayer [Music] thing made Dophin Wilds quite regularly at home but for like six people maybe 12 not 70 I don’t know if this is going to be keep going darling just keep going I don’t know whose idea this was surely not mine meanwhile Angelica is taking charge of the vegetarian option and is working on a pasta dough for a mushroom ravioli so we wanted to do a vegetarian dish that is nice cuz sometimes I think vegetarians get a r end of the deal I don’t mind make it pasta my husband and I we make it at home we love Italian food there is a lot of work to do today so hopefully we’ll have enough variety so that everyone goes away and feels you know tip top shape to go out back on the [Music] boats founded in 1824 the rnli has been saving lives at sea for almost 200 years we’re going to put your head up first all right on average 22 people a day are rescued off the coasts of the UK and Ireland the recently opened allweather Lifeboat Center in pool houses facilities for maintaining and building the next generation of lifeboats the state-of-the-art Shannon class the new boat is capable of actually doing 25 knots where the boat before was only doing 17 knots so it’s able to get to its casualties a lot faster [Music] an hour of cooking time has gone the red team’s pork chops are portioned and ready for roasting with segments of Bramley apples beautiful oh I’m going I’m peeling I’m putting them over there oh gosh don’t know if I could make it right this pork needs foil on it brght listen to me look at me yes man I’m looking at you I’m listening to you pork will foil on it foil put in the oven as soon as humanly possible okay all right then bossy women we’re not bossy we’re natural bond leaders and we’re assertive [Music] Rebecca go get it in okay Brian is being a soldier Brian is just doing what everybody tells him to do so what else we got going on how can I help you here Brian let me show you yes ma’am so be CLE cleaning prawns cleaning prawns we’re taking the head and the tail off and all the shell what de is doing the actual Curry just preparing the prep in the uh the uh the praw section of that cleaning them out and yeah there’s a little bit in there that you got to dig out like that yeah I’m going to put the fish in maybe half an hour 40 minutes before service I don’t want to overcook it the Curry’s on it smells good maybe I should taste it it’s kind of bland it needs a bit more kick it’s way too tomatoey at the moment team leader Becky’s sticky toffee pudding mix is almost made my hands are freezing I don’t know about anyone else’s who can someone taste my Curry please yeah I’ll taste it I still think it’s bland hot spicy it’s fine it’s not too spicy all it’s a nice heat okay I know what you mean it needs something else and I don’t know what yeah m Reverend Kate is well underway with making her vegetarian span aopa a spinach and ricotta pie to which she’s added leaks it must not rip the fer must not rip the fer must not rip the fer so what does she go and do RIP the fer I’m really impressed the red team they’ve got this stuff organized it smells good at the moment what I reckon is going to happen it’s all a little bit chilled now this is going to get quite manic as it gets closer to actual lunch service so I’m trying to do the best I can to just prepare for when the Anarchy hits you need to be ready in about an hour and a half ready to Plate everything up over half the cooking time has gone and The Blue Team have only just finished prepping their chicken Mane I think we need to get those in it takes 40 minutes huh cuz it can rest can’t it and then you can make a sauce out of the juice but the clock is ticking and no one has made a start on the fish course or the pudding I’m getting a little bit worried because we need to be getting the fish prepared and we’ got to fill it that puddings oh gosh but as soon as On’s finished I’m going to help him fill it that’s what I’d like yes that would be lovely so is your chicken in wish wish then we do the fish huh yeah I’m ready yeah big job messy job the fish course from The Blue Team I think is great little soul poat wrapped around bits of soil some brown shrimps inside a nice sauce made from all the seafood fantastic however the blue team now have realized the enormity of the task the fish prep is going to take a long time but it’s good to be on the rush you know you feel the pressure and then that’s what you have to do I feel like a fish wife hopefully I can get this in the oven within the next 14 days I’m now getting concerned about the blue te they haven’t started their dessert yet and it’s an hour to lunchtime okay the potatoes are in if I’ve come all the way down here and I don’t get a pudd in I’m going crazy in the rnli training College the volunteers have almost finished a strenuous morning of sea survival [Music] exercises so our volunteers go through a range of training have to learn how to get into a life raft SE survival training as well as cap size we’re used to going out in storms so I’m looking forward to see what storms are cooking up in the kitchen we’ve had a busy morning training so yeah really looking forward to seeing what serves up today do again team we’ve got an hour to go okay in The Red Tent Becky’s team is on track their pork rice and spanic opa are in the oven and her sticky toffee pudding is almost ready to bake guys that is good I’m going to go for that end one too many cooks what do we think guys to serve with a toffee sauce pouring cream or do you want whipped cream with a bit of vanilla uh I’d go pour and cream it’s time it’s not we’ve got we’ve got time to do both I make an executive decision we’re doing pour and cream that’s cream on cream that’s my thing if we’ve got enough time let’s do a solid cream yeah but if you all think pouring I want it to I was I was only making a decision for the sake making a decision yeah but I think we need to do this as a team okay thank you I think this decision is symbolic yeah I agree de uh personally I like pouring cream on my sticky tofe puding I I like to drown it Brian okay yeah yeah let’s go with a pouring cream let’s go pouring then pouring pouring pouring girl great pouring brilliant with the decision made Becky checks on the pork this pork is very rare can you turn the oven up yeah then have to and turn the oven up oh it’s on max there’s 45 minutes to go and or’s volunteered to make a start on the pudding so I’m doing some rhubarb then I’m going to make some BOS kind of eggy bread type thing providing all goes to plan we need to get 24 out of each tray so I think we need three trays I with Angelica still fiting the soul HRI begins f the fets with the brown shrimp we’re a bit behind with the fish and I’ve done this I’m going to help out with the fish before she moves on to the lemon so Leslie wants to add a last minute element to the chicken dish I’m going to make this very quick stuffing do you think we need stuffing maybe you’re right I don’t know hun if you think we’ve got time do it well this is a just a bit of stuffing cuz I like stuffing with roast chicken and I have no idea if it’s going to work but I just wanted to make it cuz I’ve done nothing but peel [Music] today these are really fiddly and you got to just hope they stick stay together in the water cuz I’m rushing I’m like okay guys you are a bit behind we [Music] know it’s almost lunchtime ladies and gentlemen lunch is in 20 minutes yeah we got this baby got [Music] this are you happy with the way this pork’s cooked I’m a little bit worried it’s going to be like shoe leather cuz we have to whack the temperature up and it’s overcooked it and it’s a little bit tough I think da how’s your Curry Cur sa is looking good how’s everything else fish is going in in about 10 minutes what about your puddings right no back in there a raw guys there you go now over in the blue tent or’s also concerned about their dessert it’s not cooking at all on the bottom and then cooking like crazy on top oh my God is that was coming to eat this has got to come out the fish has to go now this this crazy the lunch crowd is forming but Angelica is still assembling her 20 ravioli how many have you done now well we nearly nine you’ve already done eight eight nine yeah it looks like all pressures on you actually I’ve been helping everyone else as well it’s not I’m just been doing this how long have we got 10 minutes everybody all we got to do is finish the ravioli and do a couple of sauces so I think we’re good you think so yeah Leslie says they’re doing really really well to my mind that’s not one of the four dishes yet finished just to put this into perspective that is the queue for lunch they haven’t come up here to look at the seag gos they’re ready for their lunch it’s a little bit stressful but we’re going to get some delicious dishes up their expectations look so high I’ve had a glimpse of the menu it looks quite nice but obviously the the proof is in the taste so we should see food should be going out now I’m not sure it’s cook properly but it is what it is is it it’s not great red team is food on the table that’s how we roll baby that’s how we roll blue team this is not working well for Angelica very busy I’ve worked out over hell of to so I’m really hungry right these need five minutes don’t they yep yes boss yes chef that chicken looks really good yummy yummy yum it’s slow but it’s a fabulous chicken I know I’m slow that’s your fish done come on 10 minutes late and the red team is still left waiting come on you guys food’s getting cold up in here we’re [Applause] [Music] ready hello everybody hello pork for me please that’s what I like to hear the red team is serving pork chops with pan roasted potatoes broccoli and asparagus and a cider and apple sauce There You Go mate I went for the pork today it was really nice I think my favorite part of it was the Apple but the pork was a little bit dry so I have actually left most of the pork which I feel a little bit bad about texture of the pork was good and maybe a little bit dry but the Apple came through asparagus was also really really nice really fantastic the apples and the onions across the top of the sage is really delicious the problem is that pork chop is dry is as dry as the inside of a life boatman’s boot this is the chicken here the blue team is also pulling in the crowds with roast chicken doen nois potatoes and mixed roasted vegetables and I have a chicken for chicken potatoes for you sir yeah you’re potato chop I thought the chicken looked really good and it’s huge so I was very it’s amazing the chicken is gorgeous do m is garlicky and creamy I really really like that that’s reminiscent of a good roast dinner that is the chicken is lovely and moist the vegies on the side are nice it needs a sauce guys have you seen how many people are queuing up for us compared to the blue team on the red team Dev Seafood curry made with crab prawns and smoked hadock served with rice and a chili and bean sprout salad is in high demand thank you very much all those people are waiting for your Curry really yeah it’s the best plate yet I think I went for the fish curry and it was absolutely delicious one of the best I’ve ever had very nice very nice the right heat definitely not too hot looks good lots of trimmings lots of nice little fresh bean shoots and chilies to to get your teeth into spicy hot sweet with tomatoes really really lovely the prawns Brian cleaned every single one of them and a PID off they’re delicious the blue team’s fish course is oven baked lemon sole filled with brown shrimp on a bed of sire with a caper butter sauce I a fish please oh miss is fish oh yes indeed thank you very much it was excellent never felt best thing I’ve had so far it was spot on really nice really well cooked it was lovely juicy tender just right delicate little fish dish this but it’s a little too delicate in my opinion it’s like a starter considering they had to fill all those fish they’ve done a decent job the brown shrimps with it and the C of butter is lovely for the vegetarians Kate’s made rotta spinach and leak spanac copeta with corn on the cob and a side salad nice big bitter pie nice big bitter pie the vegetarian option which isn’t something I normally go for but it was really nice flavors all work very well salad was also nice it’s a very nicely put together vegetarian dish however the spinach is like wet and juicy and it’s got undercooked pastry and the occasional pine nut it’s such a shame because the ingredients are absolutely right with service for the mains almost finished Angelica still hasn’t got out her mushroom ravioli veggies come on veggies guys they’re waiting for vegetar there you are look vegetarians arriv yay ravioli brilliant even if the ravioli is made I’m not sure two ravioli and a bit of sage butter is going to satisfy a hungry vegetarian vegetarian RAV with pleasure would you like it with lots of veg as well mushroom ravioli was bit of a delay of it coming out but it was Ser with such passion I like the flavor of the filling I like the sage flavor I like the almost woodiness of the mushrooms but this doesn’t constitute a plate of food which is why they’ve ended up putting roast vegetables on the side the mains have all been served now both teams need to get their desserts out what is this here stuffing oh I can’t believe forgot my stuffing I’m sorry I made stuffing for you all and I forgot to serve it I’m sorry very nice so we’re just have it as a little intercourse extra sorry sorry sorry between course extra sorry I’m going now I’m out of here you can have it with custard if you like pudding that’ll be all right how’s your puddings back ruined why I love they’re burned no guys the tff is burnt what it doesn’t look that bad Becky honestly it’s burnt dead maybe like take the top layer off or [Music] something come on you’re a genius it’s cooked it’s not raw it’s not going to make anyone ill and we’re all good oh doesn’t look it does look nice you know what I think you’ve pulled it back we’re on it they’re waiting for dessert now think they’re ready so they’re going to pounce on enough they’re going to [Music] go oh yes oh yes blue team serving up a Brios bread and butter pudding with a rhubarb and blackberry compost topped with a vanilla cream to be honest I’ve really enjoyed the stuffing you my bu I’m so pleased absolutely perfect it was absolutely lovely really tasty very nice I wish I could do that at home the Brios with the rubab the raspberries and the cream very very good no complaints I wish my wife could make something like that at home dessert for the blue team was an afterthought and they actually just managed to scramble something out at the end it’s got like a thick waffle pancake base and it’s got some sweet sharp black fre and vanilla flavored cream nice going in get in there get tucked in just as popular is Becky’s sticky toffee pudding with toffee sauce and vanilla pouring cream that’s what I’m talking about mate don’t worry about it don’t be shy it was really spongy I love the crunchy top on it as well no it was it was it was lovely there we go that’s a pudding not off Becky was concerned cuz it started to burn at the top she saved it I like that pudding it’s thick sticky sweet and brown and I think that’s a [Music] winner we’re done we’re finished yay team blue [Applause] [Music] started the semi-finals and a great challenge they fed 120 people and they did it really well the blue team showed a great deal of ambition although they struggled with timing I’ve been up for about 3 hours and I’m coming down it was something unique and it’s fun it’s good now I can have my coffee and relax I’m really impressed that the red team really did work hard and pull together as a team the time flew by and I’m so so proud we absolutely smashed it great day all around very good for morale I think everyone’s looking forward to going into the next stage the first challenge in the celebrity Master Chef semi-final they now know what sort of competition they’re in but very soon Greg we’re going to lose two of these our eight semi-finalists are going to become six welcome back and I hope you all enjoyed your day in the sun with the rnli I think it was a great Challenge and every one of you I think stepped up in terms of ambition we want you to keep that ambition we want you to reach even higher this is an invention test an invention test to make a dessert something Splendid from any of the ingredients behind us my learned friend knows a little bit about the pudding it’s a big day because at the end of this two of you are going home ladies and gentlemen up you come I’m not a pudding man so I’m really in [Music] trouble I’m feeling a bit like a rabbit in headlights it would be easier if there were fewer ingredients I have no idea what’s going on right now I me I’m just going to come up with something and just see if it works I better hurry up time is time is [Music] going you’ve got 1 hour and 20 minutes to really give us something delightful off you [Music] go so I do scary things all the time I marry people bury people Christen people not necessarily in that order this is really scary and I am really nervous could you tell me what your dish is please so I’m doing a cherry upside down cake an almond flavored Spong with a cherry koola and a toasted almond ice cream with that so the upside down cake so you got the cherries you got the sponge on top you’re going to cook it then turn it out yeah and you’re making an ice cream yeah and a [ __ ] yeah do you know what Kate if it wasn’t you I’d say that can’t be done but you are a little bundle of cookery energy that’s a big sponge how’s she going to turn that out and cut that into a dainty piece I’m not quite [Music] sure Kate as always is pushing yourself I just hope she can make it look [Music] smart I’m a dessert girl all the way then they said an hour and 20 minutes and I went really yeah it’s going to be a [Music] challenge tell me something Olympic swimmer sponge is light right if I eat lots of sponge will that help me float no but my Approach when I swam was I can’t drink alcohol right because that’s just a noo but I am burning a lot of calories so I ate cake did you I ate a lot of cake did you really Becky is promising us a chocolate na cake with a chocolate na icing she’s serving that with honeycomb caramel popcorn and molted cream I hope that Becky gets it all done [Music] I’ve done two sweet dishes so far one turned out a complete disaster one I reckon I really pulled out of the bag so today could sort of go I have way have you got a sweet tooth Dev I have got the sweetest tooth I have a feature on my show called cake which is just an excuse for me to eat cake in the studio I’ve got the sweetest teeth really yeah what’s your favorite dessert oh man where do you want me to start cheesecake I should say cheesecake in it my favorite is what I’m making right now cheers Dev he’s making a passion fruit and white chocolate cheesecake with some ginger nut base could be absolutely delicious the problem we’ve got here biscuit base has got to set the cheesecake’s got to set the Jelly’s got to set and the white chocolate’s going to work with the rest of the cheesecake 30 minutes have gone I’m really struggling today why I’m not good for dessert I’m going to try to do apple tart but I’m hopeless why why why do you not like Desserts when I used to play I stopped to eat dessert because I was so you stopped eating Desserts when you were younger I was put on weight so much and so quickly when I used to play tennis that was something I have to stop if desserts would have got in the way of my career I would have changed career yeah you had the choice you chose tennis I chose tennis and the other Meal look but not dessert HRI is drawing on his experience from the competition when he did the mass catering challenge he did an apple tart Fin and that’s exactly what hre is doing but this time he’s making his own pastry he’s taking apples and slicing them really really thinly going to put those on top of the tart bake the tart and then put caramel sauce across the top it is classic absolutely if he gets it right it could be really really delicious I really hope that my dessert would be great sometimes simple things are the best you’re halfway you got 40 minutes [Music] left what are you making I am making a fig clafouti have you made a cfti before I made a clafouti last time was when I was about 15 so couple of years ago 10 years ago now yes it’s a long time since you made it yes it is it’s a beautiful tasting dessert cood it’s not particularly smart so what do you do about that well I’m going to try and tart it up for you hooray a is promising us a cfoi a classic French dessert it’s a baked custard which puffs up and becomes beautiful and light sometimes done with cherries but she’s going to do it with figs I’ve never seen done with figs I was drawn to the figs the figs were calling out to me pick me so I figured I would try and create something around [Music] that I love desserts they’re my Nemesis I want to show some skills so that if something goes wrong they can see that I’ve got what it takes to go further that’s I want [Music] Angelica what are you making mini apple tarts but with a difference I’m making the apples into a rose shape what makes them red I put food coloring in it you’ve made the apples red what do they then sit in I’ve made a sweet short crust pastry and a little apple custard and they sit in there wow will it taste as good as it looks Angelica’s taken Apple siing very very in me and then she shaped them into roses and put them into tar cases that’s something I’ve never seen before could be really interesting you guys need to know that you have 30 minutes left H time to kind of bring what you’ve learned so far and I suppose what I’ve learned so far is to LEAP in the dark hopefully we can do it again Brian sir you do realize don’t you that if you can get this far you can go further well just one day at a time one dish at a time what are you making Brian I like mangoes and like cheesecakes so I’m trying to see if I can go for a mango cheesecake do you bake your cheesecake or just mix it and assemble it mix it assemble it and hopefully get it in the old freezer to give it get give some body I love cheesecake oh yeah Brian is trying to get the top of his cheesecake set so he’s running backwards and forwards to the blast chiller time is slipping away very very fast [Music] indeed I’m doing a um a peach and almond tart with ginger ice cream are you yeah hopefully I used to do a lot of baking when I was younger my dad actually before he was a railway signal was a master Baker so there was a lot of pastry in my childhood right Lally all I say is I hope that P’s good enough for your dad oh I hope so too making a sweet makes me feel nervous but excited because half of you is just absolutely terrified it’s all going to go wrong and the other half is thinking yeah but it actually might be amazing Leslie is promising us Ginger ice cream with a hot Peach and fr pan T could be absolutely delicious Leslie is putting the franie pan in the oven with only 15 minutes to go it is touch and [Music] go last 5 minutes Brian Quick come on walk come on let’s think about 20 seconds get it off the plate that’s it time’s up for her place in the final six Becky has baked a chocolate and Ale cake with caramel popcorn and a malt cream on [Music] honeycomb I love the chocolate and caramel I love your cake your cake is as light as a feather your buttercream across the top is very heavy which I’m fine about I think it’s really tasty Becky I think you should be happy with that the maltt in the cream matches the flavor of the beer in the sponge which I like very much indeed definitely shown some skill because you are just really growing in confidence and I think that’s displayed on your plate I think you’ve done a good job here at the end of the day I wanted to be able to serve something that was cooked and edible hopefully I pulled it off Brian’s made lime cheese cake topped with a mango puree and served with raspberries it’s almost cheesecake You’ still got the metal disc yes underneath the cake yeah well it was a thing of time you see I gotcha really no need to put two cheesecakes on one plate one would have been absolutely ample your creamy filling inside I quite the flavor of the mango puree across the top actually adds a lovely freshness to it but the whole thing is collapsing the actual base itself that buery base has no butter in it so it hasn’t been set it’s just breadcrumbs indeed oh Brian it’s a bit of a mushy mess you don’t have technical knowledge of some of the others however your palette remains absolutely sound obviously you feel a little dejected cuz I just wanted to be able to go there you go there you go you know but uh that’s the way the cheesecake crumbles dev’s cheesecake is flavored with orange zest and topped with a passion fruit jelly served with white chocolate and ginger sauce I like the flavor of the passion fruit and the white chocolate I also like the ginger base with the the orange and the lemon cream in the middle but all of them coming together is just a bit of a cacophony you’re trying though de you’ve done things you’ve never you’ve never used before and I’m really pleased with you I like your base of Ginger because I think it matches the orange zest in the cream and then to put white chocolate and ginger again on top of that makes the whole thing far too sweet for me you must have a serious sweet to I really do mixture of emotions right now relief that it’s over with a little bit Anno that there’s a few silly mistakes that I’ve made but I’m happy that I got something finished ready to show John and Greg by the end of it Angelica has created a rose apple tart with vanilla cream and a caramel Shard that is beautiful and so clever I would never guess that was an apple I hope that tastes all right cuz I am completely wed by that [Music] Rose your pastry is well made and everybody likes sweet cream with vanilla however the Apple itself though doesn’t deliver enough flavor because it’s not cooked down and if it cooked down it wouldn’t stay in the shape of a rose but I don’t want to criticize really cuz it looks so pretty and it’s so smart I think you’ve done very very well I’m with Greg on this this needs Apple puree you know it’s an apple tart but it doesn’t taste of Apple but it’s a really good start to what could be a magnificent dish want to try something a little bit elaborate I don’t know if it’s paid [Music] off HRI has baked individual tart fi with an almond and vanilla cream why have we got two because you’re generous yes I’m [Music] French I’ve seen you cook some fantastic stuff in this competition desserts is obviously your weak point the favors are classic but that pastry needs more cooking and we need more cream yeah presentation is terrible it’s not good no okay look there a a lovely flavor of sharp but sweet Apple but your pastry needs to have more sugar in it more butter in it your cream on the side lacks sweetness it’s got a little bit of vanilla to it you know how to cook I’m so disappointed in this that’s more than anything I’m just disappointed than that I’m sorry for me it was a tough challenge because it was something that I’m not keen to do it I’m not uh I’m afraid to do it it’s my [Music] weakness or has used figs for her take on the French classic cfti accompanied by a vanilla custard cfti is my favorite dessert in the whole wide world I’ll get my coat then I love cfti love it it’s fantastic I can taste the Fig I get the texture of cood around the outside I love your Custard with it it’s great oh thank you have a light batter which is only lightly seasoned which allows the lovely flavor of that fig to come through and a fig flavor is delicate so you’ve done well there custard is very sweet but you get a little bit of heat of booze that tastes nice it was not a recipe that I had done for genuinely well 35 years bit of a risk hopefully there’ll be some reward Leslie has made a peach and almond frangie pan tart and a ginger ice cream that’s not quite Frozen as much as it should be so we could sort of call that I don’t know Ginger cream perhaps instead L your pastry is perfect it’s really lovely it’s buttery it’s soft it’s cooked really nicely and it falls apart your flavor and your Ginger ice cream is fantastic the problem is what we’ve got here is an uncooked frangie pan and frangie pan is made from ground almonds and eggs that means that’s raw egging there I know which is a ra sh yep it’s not quite cooked you know that however there’s nothing wrong with your Technique we just need another 10 minutes ah it’s just beyond annoying I’m so angry with myself I’m I’m just so disappointed and angry with myself really are sorry finally Reverend Kate has made a k cherry and Armond upside down cake with a pistachio and almond crumb served with an almond flavored ice cream I love that yeah M your sponge there is really soft and you’ve got some lovely almost like wine flavor coming out there I think that dish could look prettier however I don’t think it could taste better I think that is absolutely lovely what I really love about it is there’s two elements almonds and cherries and they’re used in different flavor profiles and different textures which means you go on this great journey of cherry and Armond and I think that’s wonderful the whole thing rocks and rolls I’m a bit shell shocked if I’m honest cuz I thought it was okay but they seem to think it was brilliant so I don’t really know big challenges tough challenges cooking for 120 people then back in here invention test with the sweet stuff can we start at the better ones I think Kate did really well I loved her cherry sponge she made a [ __ ] she did an ice cream which was absolutely delicious Kate has sailed her way through to the next round that’s for sure brilliant there was one person in here who cooked who you said the dish was fantastic ah TOA the cfti was sound I thought it was good you loved it or thre or threw Becky really pushed it today I think Becky’s dish was really tasty she put a lot of work into that dessert then we have got Angelica didn’t quite deliver on Flavor however she’s ambitious I’ve never seen an apple turned into a rose it was a really beautiful dish she deserves to go through I think just on ambition and skill dev’s dessert wasn’t perfect but the work was there the ambition was there but it was too sweet if we put Dev through I want better from him in the next round we’ve got three people in this room the dessert didn’t work Brian attempted a cheesecake loads of flavor on the plate however it was not a mango cheesecake it was a mango crumble I believe that Leslie knows how to make pastry knows how to make frangie pan and knows how to make ice cream what I don’t think Leslie was able to do today was look at the clock correctly hre’s apple tart fin I’m a bit sad about the cream was a bit wishy-washy there was enough sugar in it and although Apple’s cream and vanilla is a nice flavor om’s pastry wasn’t cooked I haven’t done enough to go through with me i’ done nothing really if I went home today I’d feel a little sad I don’t think there’s any hope I didn’t cook the thing [Music] I just really want to thank you for all the hard work all the Endeavor and I think it’s quite remarkable to see the cooks that you are becoming be losing two of [Music] you the first person leaving us is Brian cheers peace [Applause] [Music] Bri somebody who has a Hallen oven and a steamer we haven’t done too badly so I’m happy I’m happy semi finalist can’t take that from me baby the second person leaving us is only [Music] we I love you I love you still the best chicken in the world I think it’s the right moment for me to leave it was a great competition I’m very proud of myself they all deserve it to be there they’re better than me and uh and and that’s it it’s good congratulations all six of you well done well done I can’t believe I’m still in this competition I really can’t I feel like I definitely need a strong g&t after today just to get over to today it’s been like H final six is amazing more importantly my kids will be absolutely thrilled they’re going to be thrilled saying I got through to the final six can I get it in writing cuz I almost feel like no one’s going to believe [Music] me next time it’s the last of the semifinals and it’s a battle for a place in the final four want to touch do not open the oven do not open the [Music] oven oh my goodness little daisy flower pots little daisy flower [Music] pots [Music]